Korean-Style Lamb and Broccoli Bibimbap for 4 People

Chef Brainy
What Started it all:
Lamb, Broccoli, salt, rice cooker

Bibimbap, a popular Korean rice bowl dish, is given a twist with lamb and broccoli in this hearty and flavorful recipe.


  • 1 pound lamb, thinly sliced
  • 2 cups broccoli florets
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon Gochujang (Korean chili paste)
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • Salt to taste
  • 4 cups cooked white rice
  • 4 fried eggs
  • Sesame seeds and chopped green onions for garnish


  1. Cook the rice according to the rice cooker's instructions. Typically, it's a 1:1 ratio of rice to water.
  2. In a large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the lamb and cook until browned, about 3-4 minutes. Remove from heat and set aside.
  3. In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the broccoli and cook until tender, about 3-4 minutes.
  4. Add the minced garlic and cook for an additional minute, until fragrant.
  5. In a small bowl, whisk together the Gochujang, soy sauce, and sesame oil. Pour the sauce over the broccoli and lamb mixture. Season with salt to taste.
  6. Divide the cooked rice into four bowls. Arrange the lamb and broccoli mixture on top of the rice. Place a fried egg on top of each bowl.
  7. Garnish with sesame seeds and chopped green onions. Serve immediately and enjoy!

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